And did you know that edible chestnuts can not only be eaten fresh or roasted, but also to cook a delicious and original delicacy from them? Today we will tell you how to cook candied chestnuts and surprise guests with something unusual!
Recipe for Candied Chestnuts
Ingredients:
- chestnuts - 1 kg;
- sugar - 1 kg;
- Vanillin - to taste;
- glucose - 500 g.
Preparation
First, the chestnuts are sorted, washed and discarded. Then cut the shell crosswise and remove the shell carefully, trying not to damage the flesh. After that, we put the chestnuts in a saucepan with boiling water and leave for 3 minutes. Next, take out their noise and remove the upper shell with a sharp knife. Peeled chestnuts are transferred to a deep bowl, poured cold water and cook for about 15 minutes. Now carefully discard them in a colander and leave to drain. And this time we'll cook the syrup: pour water in a bowl, add sugar, glucose and put on medium heat. Once the mixture thickens, spread the chestnuts and again bring them to a boil, and then remove from the fire. Cover the dishes with a lid and put in a warm place for the whole night. The next day, repeat the procedure and after re-cooling, add a few drops of vanilla extract to the syrup. Now we turn to drying the candied chestnuts. Carefully remove them from the syrup, transfer them to the grate and put them in a dry, warm place. When the chestnuts dry, they will get a matte look and stop sticking together. If you wish, you can make the chestnuts in fresh sugar syrup and re-dry thoroughly. We store the finished delicacy in a dry place, laying them in layers, re-laid with waterproof paper.
Delicious candied chestnuts
Ingredients:
- chestnuts - 500 g;
- water filtered - 2 items;
- sugar - 500 g;
- rum - 50 ml.
Preparation
So, carefully remove the chestnuts from the peel and remove the thin skin. Then fill the kernels with boiling water and cook on medium heat until softening. This time we are preparing the syrup. To do this, pour a little water in the bucket, pour the sugar and, stirring, bring to a boil. After that, boil the mixture for another 10 minutes, and then gently lay out the prepared chestnuts and cook for 30 minutes. Next, for a while, turn off the fire, cool the mass a little and heat again and weigh for another half hour, until the chestnuts become transparent. Now put them in glassware, pour out the syrup, add the rum and cool it.